...is Prime Rib EXPENSIVE!
That is all.
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...is Prime Rib EXPENSIVE!
That is all.
Yep...$80 for ours tonight. I think its 8 lbs
The boss says no more red meat for me this year.. so we got tuna steak instead. That's the holiest crap of all steak! and it aint even beef.
McRib is way cheaper [Coffee]Quote:
Originally Posted by theGinsue
Yeah, but it's badass.Quote:
Originally Posted by theGinsue
And that's why we went with NY strips.
I looked at buying one this year. Even on sale it was going to be expensive and there are only 3 of us that do not want there beef dead (well done) so I already had a ham for tomorrow and with just 3 for dinner tonight I bought a couple of Rib-eye steaks for the son and me and chicken for the wife.
Nothing I hate worse than having a nice cut of meat and people wanting it turned into shoe leather. [AR15]
I refuse to cook Prime rib any more than medium. If people want jerky, they'll have to get it elsewhere. I prefer mine VERY rare...my sister is a veterinarian, and she swears she could save my steaks...
Our rule of thumb.....Quote:
Originally Posted by TFOGGER
Prime rib is cooked rare to medium rare on the ends.
If you like well done, take you slice to the nuker and have fun.
amen to thatQuote:
Originally Posted by TFOGGER
Quote:
Originally Posted by Tinelement
Knock the hooves and horns off, wipe it's ass and plate it.
Price wise, we were comp'd a 5 pounder. Then received a call this afternoon. If we wanted to drive to denver, there were reservations for a 4:30 dinner at The Palm. Courtesy of my cousin and wife.
^^This, thankfully in my family it's pretty much universally rare-medium at the most. My older brother normally does the cooking but last year I had him do it so the center cuts were nearly raw, ie not even warm but still had a nice crust on the outside. The center cuts were leftovers then and I took them and blackened them Cajun style the next night, turned out about medium and they were AWESOME!!!Quote:
Originally Posted by Tinelement
Growing up, my dad always saw it like this: If its not bloody and raw in the middle, my one job of cooking the prime rib was a total failure.
Stepmom hated raw meat, so my dad would cook the prime rib, we'd start eating it while her few slices went back in the oven to dry out. Everyone was always doing this when we saw that dry piece come out [Shake]
Pot luck with friends tomorrow, I am taking my 2 best elk roasts. Cooked to BBB, sliced to approx 1" and finished on the grill to whatever grade of done each person desires.
BBB = buckin, bawlin and bleedin.
My wife and daughter plan to nuke theirs.Quote:
Originally Posted by Tinelement
I've prepared 1 Prime Rib in the past, and it was good, but this time I wanted it awesome. I did a lot of research this year and really loved the info I got from this page. It gave me all of the info for ordering it right (start at the small/ribeye end, 10lbs, bones cut off but tied onto the roast for flavor, ...).
Just to not freak everyone out (I think I'm the only one who can eat it properly - rare), I think I'll go for Medium Rare in the middle (125* in the middle). This ought to keep the howling done to a minimum.
Nice. If I can remember this, I'm going to steal it.Quote:
Originally Posted by buffalobo
ETA: I forgot to mention: I bought a Standing Rib Roast (official name for Prime Rib since the USDA CONSIDERS "Prime" to be a meat grade and not all Prime Rib Roasts are "prime" grade) 2 years ago for Christmas but for whatever reason we went another route. The roast went into the freezer and got buried. I found it while digging through the freezer this last summer and was mortified to see it had freezer burn. I pulled it out & thawed it. I cut off the bad parts which was almost a quarter of the roast (saved it to make beef stock). I then cut the remaining roast into steaks and noticed the odd color to the internal fat. It seemed familiar but I researched it and sure enough, what I had was 7 - 2" thick AGED (albeit, from the freezer) beef steaks. I grilled 'em up and they were un-arguably the best steaks we've ever eaten. Averaged about $10/ea from my initial cost, but they would have cost more than double that at a restaurant. Of course, I won't treat a cut of meat like that again, but at least I didn't have to throw it all out.
Preferred over prime rib in my house. Maybe we're redneck, I dunno.Quote:
Originally Posted by blacklabel
I can't do a prime rib to save my life and we generally prefer NY strips.
Never been a fan of prime rib. NY Strip is also my fav. But whatever floats your boat!
Went with a 10lb cryo-vac NY Strip instead of rib roast. It was $3lb cheaper than rib roast. Going to prep and cook it the same as rib roast. Med rare MAX! If you want more done than that, I've got some stew meat I could throw in the microwave for you.
That 80-100$ piece of meat will be about 12 bucks on Thursday if you can wait and they have any extra.
At least you guys can eat red meat.
I pity you.Quote:
Originally Posted by electronman1729
I always cook ours under a dome of kosher salt, comes out awesome. Anybody else do this?
Bison rib primal. Hand cut into steaks. Nothing but a bit of coarse salt and crushed black pepper and a hot grill. Quick char each side, and a good rest. Yum!
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Love me PR and i like mine medium at mimium. I also sear the ends in a pan with butter and onion so it gets nice and crispy.
Problem is just 3 of us makes even a small roast to much and its not something that warms up in the microwave the next day.
We actually had prime rib for Christmas Eve dinner this year as well. In the past we've always had crab legs and steaks.
Costco has a pre-seasoned standing rib roast during holidays. I picked up a 12 pounder for the fam. They mostly de-bone all but one edge and pack the cavity with garlic cloves.
Popped it in the Traeger, and oh what a wonderful result. Would liked it rarer, but part of the party was late in arriving and the roast held for too long (for me) before serving. Still was incredibly juicy, tasty, tender, and easy. When you have 15 over for dinner, easy is nice.
Never done a prime rib at home. NY strips are my favorite cut, too. I wish I could afford a grill that could get hot enough to do steaks right. Mine does OK...not good.
You can save a chunk of money by buying it a week early and aging it yourself
You people need to learn the joy that is tri-tip..
Popped mine on the traeger. Cooked at 180° till the meat temp hit 127. Pulled it off and let it sit for half hour. Sweet baby jeebuz it was good. Amazing light smoke flavor.
It was a special occasion, not a regular occurrence.Quote:
Originally Posted by asmo
We're still munching on the 2 pork shoulders I smoked on Saturday. [Coffee]
Mmmmm.... tri-tip is yummy.Quote:
Originally Posted by asmo
What is a good temp for steaks?
We had a small dinner this year, so I just picked up a 6lb roast at king soopers. Apparently everybody has different opinions on cooking meat. Amazingribs.com says bone doesn't add flavor.
I use a salt rub with a combination of secret ingredients and spices, I adapted from the tonys market website recipes. Also even though I like medium rare and have some who like medium well, I think 145 is the perfect center temp. 125 and the roast is too rare.
I've never cooked steak by temperature. It's sacrilegious but I just cut one open, see what the color is and go from there.Quote:
Originally Posted by Irving
I don't check the temp, either. I just go by the firmness of the meat/time it's been on the grill. It's more of an art than a science.Quote:
Originally Posted by Irving
this!Quote:
Originally Posted by asmo
My favorite cut, be it steaks or roast. The tri tip steaks @ Costco are great. Fatty meaty juicy heaven.
Ditto. It works.Quote:
Originally Posted by Sharpienads
I don't check the temperature either, I just wanted to know what temp Carl thought was "hot enough." I was telling my friend about my barrel stove once and he asked if it got hot enough to cooks steaks on.